Amp up chicken breasts with a luscious balsamic glaze served with thinly sliced artichokes and onions that are cooked low and slow until they become a creamy sauce.

"I love this recipe because these flavors feel familiar but it’s prepared in an unusual way," says chef Mario Carbone of Carbone restaurants in New York and Las Vegas. "Plus it’s my mom’s favorite dish so it’s not going anywhere!"

Chicken Massimo is named after star Italian chef Massimo Bottura, a friend of Carbone.

Technique tip: Finish the vegetables by adding butter to bring the flavors together.

Swap option: Use canned vegetable stock instead of chicken stock.

Ingredients

Balsamic Glaze

4 cups balsamic vinegar

1 cup chicken stock

1 tablespoon sugar

Artichoke Soubise

1 onion, sliced

6 artichoke hearts, sliced (frozen are OK)

2 tablespoons olive oil

1 dash salt

1 tablespoon butter

Chicken

2 chicken breasts

2 tablespoons vegetable oil

Freshly grated Parmesan

Preparation

Make the balsamic glaze: Bring all ingredients to a simmer and allow to reduce until there are approximately 2 cups remaining, about 20 to 30 minutes.

Make the artichoke soubise: In a sauté pan, heat olive oil. Sauté artichokes, onion and salt for 10 to 15 minutes until soft and translucent. Add butter to finish. While soubise is cooking, prep the chicken.